It’s decidedly autumn.
Which means, for some of us cocktail-focused creatures, it’s time to set aside the Tom Collinses. To put down the gimlets. To wave away the daiquiris, the juleps, the gins and tonics.
And to move that bottle of St. Germain to the back of the liquor cabinet for a while. (It pains me slightly to say this. I used to adore the stuff in drinks. But it’s become the bar equivalent of truffle oil, overused and tiresome.)
No, now is the time for dark, luxurious, sipping cocktails. Old Fashioneds. Manhattans. Sazeracs.
Here are some of my favorite classic autumn cocktails. Look for distilled spirits from local producers like Stranahan’s, Leopold Bros., Peak Spirits and Roundhouse.
Sidecar
Adapted from “Raising the Bar,” by Nick Mautone. Use chilled cocktail (martini) glasses. Makes 4 drinks.
Ingredients
4 ounces brandy
4 ounces Cointreau
4 ounces fresh lemon juice (about 3 lemons)
4 orange twists for garnish
Directions
Fill a cocktail shaker with ice and add the brandy, Cointreau and lemon juice. Shake vigorously until the outside of the shaker is beaded with sweat and frosty.
Strain into chilled cocktail glasses, garnish each with an orange twist and serve.
Daniel’s Bon Vivant Manhattan
We printed this recipe once before, but the drink is so lovely it bears repeating. The key is an inversion of the traditional vermouth/rye ratio. Adapted from the classic Bon Vivant’s Companion recipe by Daniel Tseng. Makes one big or two modest Manhattans.
Ingredients
3 ounces sweet vermouth
2 ounces rye whiskey
1/2 ounce orange liqueur such as Patron Citronge
A few dashes Angostura bitters
Orange twists for garnish
Directions
Fill a pitcher or bar glass two- thirds full with ice. Add the vermouth, rye, orange liqueur (curaçao also works here) and bitters and stir for 1 minute to chill.
Strain into chilled cocktail (martini) glass; top with a twist.
Martinique
From “Handbook for Hosts,” by Roy Andries de Groot, which may be the best-written and most useful book on entertaining ever. Not to contradict Mr. de Groot, but although he calls for a cocktail (martini) glass, I prefer this in a highball with two rocks. And where he leaves his ungarnished, I find a twist — not wedge — of lime is welcome. Makes 1 drink.
Ingredients
2 ounces dark rum
1/2 ounce fresh lemon or lime juice
1/2 teaspoon orgeat (almond liqueur)
2 dashes grenadine
Directions
In a mixing glass, combine lemon juice and orgeat. Add rum and grenadine and shake with shaved ice.
Strain into a cocktail glass.
